Temperatures are starting to warm up, which means spring is on the way. With springtime comes the Lenten season, which means a lot of fish dinners.
If you’re looking for an alternative to tuna casseroles or fried fish, then you might like to try a steaming bowl of this Seafood Bisque. The bisque is great accompanied with these Cheddar Garlic Biscuits, like the ones you’re served at Red Lobster.
Both are so rich and delicious. They’re also so easy to make you may want to add them to your regular rotation of dinners served year-round.
SEAFOOD BISQUE
1 large onion, chopped
2 sticks butter
1 (8-ounce) package cream cheese
1 quart Half &Half
2 cans cream of potato soup (or 1 1/2 shrimp bouillon cubes dissolved in 3 cups hot water and 1 medium potato, diced)
1 (16-ounce) package small frozen shrimp (OR same amount of medium shrimp, cut in half), thawed
1 (6-ounce) can crab meat
2 cups imitation crab meat, chopped
1 (8-ounce) package frozen corn
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
In a large stockpot, melt the butter over medium-low heat. Add the onion and cook until tender, stirring often.
Cut the cream cheese into cubes and add it, along with the remaining ingredients and stir until smooth. Cook until the shrimp are cooked through, about 20 minutes. Serves 12.
CHEDDAR GARLIC BISCUITS
2 cups biscuit baking mix
1/2 cup shredded cheddar cheese
1/2 teaspoon dried minced onion
2/3 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder
In a bowl combine the biscuit mix, cheese and onion. Stir in milk until a soft dough forms; stir 30 seconds longer.
Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 450 degrees for 8-10 minutes or until golden brown.
Combine melted butter and garlic powder; brush over biscuits.
Best served warm. Makes 15 biscuits.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
